Puff Pastry Egg Muffins

In a large mixing bowl crack all the eggs. Beat the eggs until scrambled. Add salt and pepper

Gently roll out the puff pastry sheets. You're going to layer both sheets over the muffin pan so that there's enough dough for the pastry to fit to the bottom of the cups and cover the sides and have extra around the rim.

After you've loosely placed the puff pastry on top use a second muffin pan to push down the dough to make the cups. (you can also do this by hand if you don't have a second pan)

Add about 1/4C of the egg mixture to each well. You want the egg mixture to reach the top of the well

Sprinkle bacon bits and green onion in each well

Using a knife or pizza slicer cut the dough so that each muffin well has a square of dough around it.

Fold in the four corners of each muffin and pinch in the center

Brush the puff pastry with remaining egg so it browns well

Bake for 24-28 minutes until the puff pastry is golden brown and the egg is cooked